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Classic
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page 207
It should be cream-like when done.
To vary this, a small cup raisins and a tea-spoon lemon or vanilla may be
added.--Mrs. Louise Lincoln, New Rutland, Ill.
PINE-APPLE PUDDING.
Butter a pudding-dish, and line the bottom and sides with slices of stale cake
(sponge-cake is best), pare and slice thin a large pine-apple, place in the dish
first a layer of pine-apple, then strew with sugar, then more pine-apple, and so
on until all is used, pour over a small tea-cup water, and cover with slices of
cake which have been dipped in cold water; cover the whole with a buttered
plate, and bake slowly for two hours.--Mrs. Wm. Smith, Jacksonville, Fla.
POTATO PUDDING.
Boil six good mealy potatoes, mash very fine, beat well with the yolks of five
eggs, half pound white sugar, quarter pound butter; beat whites of eggs to stiff
froth, add the grated rind and juice of one lemon, stir well, and add a little
salt and a pint of good milk or cream; bake an hour and a half; reserve some of
the whites of eggs, mix with sugar and ice the top.--Mrs. Gov. Ingersoll, Conn.
PRUNE PUDDING.
Scald one pound French prunes, let them swell in the hot water till soft, drain
and extract the stones, spread on a dish and dredge with flour; take a gill milk
from a quart, stir into it gradually eight table-spoons sifted flour; beat six
eggs very light and stir by degrees into the remainder of quart of milk,
alternating with the batter; add prunes, one at a time, stir the whole very
hard, boil two hours, and serve with wine-sauce or cream.--Mrs. Emma L. Fay.
PUFF PUDDING.
One and one-half cups flour, one of milk, two eggs, and a little salt; bake in
hot oven twenty minutes in patty-pans, serve with sauce.--Mrs. L. N. Fuller.
QUICK PUFF PUDDING.
Stir one pint flour, two tea-spoons baking-powder, and a little salt into milk
until very soft; place in steamer well-greased cups, put in each a spoonful of
batter, then one of berries, steamed apples, or
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